A decadent pavlova layered with whipped cream, crushed biscuits, toasted nuts and rich caramel drizzle, finished with shards of chocolate for extra indulgence.

Ingredients

1 Cowell’s Genuine Small Pavlova
300ml cream
1 tablespoon icing sugar
150g caramel sauce
6 biscoff biscuits 
1/4 cup roasted hazelnuts or almonds, roughly chopped
100g dark chocolate, melted
Sea salt flakes, optional

Method

Line a tray or plate with baking paper. Spoon the melted chocolate into rustic shapes or shards and allow to set completely.

Place the pavlova onto a serving stand or plate.

Pour the cream into a chilled bowl and whisk until soft peaks form. Add the icing sugar and continue whisking until smooth and fluffy.

Spoon the whipped cream over the top of the pavlova.

Roughly crush half of the biscuits and scatter over the cream along with the chopped nuts.

Drizzle generously with caramel sauce.

Top with the remaining biscuits and chocolate shards. Finish with a light sprinkle of sea salt flakes if desired.

Serve immediately.

Serves

Serves 6–8.